May 02, 2011

Light the way. That's just how you do it.

It's tempting to write about these oat cakes. To crow about how substantial and belly-filling they are. To hail the sweetness of the maple and the crunch of the walnuts and the cakes' sheer, delicious, grain-filled heft.

But what I really long to talk about isn't the cakes so much as their creator.

First, though, consider the following:

I'm no stranger to being snubbed. None of us is, right? And sometimes, someone who really has no reason to look down on you will make you feel small or unworthy. I generally don't have time for crap like this, but it still hurts when it happens, as I imagine it does for you, too.

And then sometimes, other people, people whom you might expect to snub you because they've enjoyed great success and earned widespread admiration, people who seem to have it all together, will embrace you without a single ounce of snootiness. These people quietly kick stones out of your way as you forge your own path. They take the time to share what they know, to give a boost, to lend a hand.

And you may wonder: why does this first person turn her back, while this other person lights your way?

You may have been reading a lot about Heidi Swanson's gorgeous new recipe collection, Super Natural Every Day (Ten Speed, 2011).

I'm no different from the countless others who are genuinely enthralled by this understated, serene cookbook, a cookbook filled with uniquely conceived and beautifully photographed all-natural recipes. It's a book that's gauzy and light, that tiptoes, and it's all the more effective for its quiet power.

What you may not know is that Heidi Swanson, its author, has every reason to be a first class diva, and yet she's not.

And I want to thank her. Because although she may not realize it, when we met, she lit a paper bag luminaria for me, set it down gently, and made my own path a little easier to see. She has helped me and inspired me, with kindness, warmth, and personal and professional gestures both large and small.

[csr notes: This recipe jumped out at me as soon as I saw it. What I didn't expect was the hearty texture, one without the wimpiness of a standard muffin or the dryness of a classic scone. Instead, they're sweet and heavy, filling and satisying.]

Preheat the oven to 325°F / 160°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

Comments

Light the way. That's just how you do it.

It's tempting to write about these oat cakes. To crow about how substantial and belly-filling they are. To hail the sweetness of the maple and the crunch of the walnuts and the cakes' sheer, delicious, grain-filled heft.

But what I really long to talk about isn't the cakes so much as their creator.

First, though, consider the following:

I'm no stranger to being snubbed. None of us is, right? And sometimes, someone who really has no reason to look down on you will make you feel small or unworthy. I generally don't have time for crap like this, but it still hurts when it happens, as I imagine it does for you, too.

And then sometimes, other people, people whom you might expect to snub you because they've enjoyed great success and earned widespread admiration, people who seem to have it all together, will embrace you without a single ounce of snootiness. These people quietly kick stones out of your way as you forge your own path. They take the time to share what they know, to give a boost, to lend a hand.

And you may wonder: why does this first person turn her back, while this other person lights your way?

You may have been reading a lot about Heidi Swanson's gorgeous new recipe collection, Super Natural Every Day (Ten Speed, 2011).

I'm no different from the countless others who are genuinely enthralled by this understated, serene cookbook, a cookbook filled with uniquely conceived and beautifully photographed all-natural recipes. It's a book that's gauzy and light, that tiptoes, and it's all the more effective for its quiet power.

What you may not know is that Heidi Swanson, its author, has every reason to be a first class diva, and yet she's not.

And I want to thank her. Because although she may not realize it, when we met, she lit a paper bag luminaria for me, set it down gently, and made my own path a little easier to see. She has helped me and inspired me, with kindness, warmth, and personal and professional gestures both large and small.

[csr notes: This recipe jumped out at me as soon as I saw it. What I didn't expect was the hearty texture, one without the wimpiness of a standard muffin or the dryness of a classic scone. Instead, they're sweet and heavy, filling and satisying.]

Preheat the oven to 325°F / 160°C with a rack in the top third of the oven. Butter a standard 12-cup muffin pan.

Combine the oats, flour, baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar has dissolved, but don’t let the mixture get too hot. You don’t want it to cook the eggs on contact in the next step.

Pour the coconut oil mixture over the oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

Bake for 25 to 30 minutes, until the edges of each oatcake are deeply golden. Remove the pan from the oven and let cool for a couple minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

Welcome to my blog. My name is Cheryl Sternman Rule. I’m a Silicon Valley food writer with a lot to say and a keen desire to share it with a broad audience. I write cookbooks and freelance for numerous national publications. To read my full bio and see samples of my print work, visit my portfolio website at cherylsternmanrule.com.